Seared Steak Au Poivre
Posted by Gianna T
Fillet Mignon, Unsalted Butter, Heavy Cream, Black Peppercorns, Salt, Olive Oil
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Seared Steak Au Poivre Recipe
Seared Steak Au Poivre is a classic French dish made with crushed peppercorn-crusted beef fillet mignon steaks and served with a rich cognac cream sauce.
Ingredients
- 2 beef fillet mignon steaks (8 oz)
- 1 tbsp unsalted butter
- 1/2 cup heavy cream
- 1/4 cup whole black peppercorns
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 cup cognac
Time Needed
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Instructions
- In a plastic bag, crush the peppercorns with a rolling pin or a heavy skillet.
- Season the steaks with salt and peppercorns and press them into both sides of the steaks.
- Melt the butter and olive oil in a large skillet over high heat.
- Once the butter has melted and the oil has heated up, add the steaks and sear for 3-4 minutes per side for medium-rare.
- Take the steaks out of the skillet and place them on a plate.
- Pour in the cognac and scrape up any browned bits from the bottom of the pan.
- Cook over high heat until the sauce thickens, then add the heavy cream.
- Serve the sauce over the steaks right away.
Beef Accessories
Kitchenaid Gourmet Meat Tenderizer
The Book Of Steak: Cooking For Carnivores
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